[2] Like other flatfish, the larval sand flounder begins its life with an eye on each side of its head and a round body shape, swimming upright through the midwater.

[5] In the day time, they lie on the seabed camouflaged almost perfectly in sand or mud; they have special pigment cells on their skin that can change colour to match their background, their protruding blue-green eyes being their only giveaway.

[6] They swim in a flowing style with an undulating movement of the side fins and when threatened by predators their tail is used for propulsion.

[11] When they are juveniles they are found in sheltered inshore areas such as estuaries, mudflats and sand flats where they will stay for around two years.

The extra nutrients they receive from these new food sources enables them to grow to around one and a half centimetres by the time they are three weeks old.

The unusual, twisted shape of the mouth of the sand flounder is due to the movement of the skull and bones as the left eye migrates to the right side of the body.

While this slow process is occurring, the sand flounder begins to grow out to the side and flatten, losing its rounded shape.

[14] The now juvenile sand flounders sink to the bottom and begin swimming as adult flatfish do, by undulating their side fins and for rapid acceleration, use their tail.

They eat a variety of bottom-dwelling invertebrates such as crabs, brittlestars, shrimps, worms, whitebait, shellfish and tiny fishes located by touch and vision.

They are good at it because when they settle they wiggle their marginal fins throwing up a shower of sand or mud which lands on them and makes them almost undetectable.

[15] In saying this sand flounders still get preyed on, some predators include tope, spined dogfish, Maori chief, ling and toadfish.

[3] Areas famous for flounder include Lake Ellesmere / Te Waihora and the mouth of the Waihou River.

[8] Flounders are a common motif in Māori art, including the diamond-shaped pātikitiki weaving pattern and in designs for manu aute; traditional kites.

At its simplest, it can be served beautifully after washing, drenching in flour and frying each side in a medium hot pan with oil/butter until the skin is crisp.